A delicious fall recipe: pumpkin bars

Hello, my friends!

I have a delicious post for you in honor of being yesterday the first day of fall and just ’cause this is one of my favorite treats and I wanted to share it with you–Here’s my favorite recipe for pumpkin bars. These bars are quick and easy to make, plus absolutely yummy.

(And I’m currently munching on one right now while I’m writing this post.)


  • 2 cups (250g) all-purpose flour 
  • 1 and 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 cup (240ml) vegetable oil*
  • 3 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 1/3 cup (65g) granulated sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • 1 (15 ounces) can pumpkin puree
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 and 1/2 cups chocolate chips

*I prefer melted butter over oil, but it’s up to you and your preference!


Preheat the oven to 350°F (177°C) and grease a 10×15 inch baking pan. Or line the pan with parchment paper with enough overhang on the sides to easily lift the bars (as a whole) out.

Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. The batter will be thick.

Spread batter into the prepared pan. Bake for 28-35 minutes. Baking times vary, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out clean. If you find the top or edges of the bars browning too quickly, loosely tent with aluminum foil.

Remove the bars from the oven and set the pan on a wire rack. Cool bars completely. (After about 45 minutes of cooling, you can place the bars in the refrigerator to speed things up!)

Enjoy with or without a fork, but definitely grab a napkin!

Cover and store pumpkin bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.

*Credit for this recipe goes to Sally’s Baking Addiction.

I hope you enjoyed this recipe and have a chance to try it out for yourself! (And if you do, do make sure to let me know in the comments.)

What’s your favorite fall recipe? Have you ever tried pumpkin bars? Do you like cinnamon or pumpkin better? Or some other flavor entirely?

Have a wonderful day!


21 thoughts on “A delicious fall recipe: pumpkin bars

Add yours

  1. GIRRRRRL, I didn’t know pumpkin bars were a thing! (Then again, I don’t even know half of what people who know how to bake and cook know … 😂😂😂) I can’t say they look appealing right now, since I just had food, but I might another time. 😂
    Hm, well, this isn’t my favorite fall recipe, but here’s a humorous story related to fall-themed foods …

    Back when I first joined my Christian writers’ group, one of the mods had made a post welcoming fall. Discussion had aroused about various autumn-related foods, one of them being pumpkin spice Cheerios.
    Now I read that as “pumpkin spice Cheetos” and was like, “Huh? I didn’t know those existed.”
    So I commented on the post and talked about how I hadn’t heard of those before.
    The mod must’ve overlooked what I said or I hadn’t specified that I’d thought she’d said Cheetos instead of Cheerios; so she kept talking about where she found them. I replied with something–probably about how I’d never had pumpkin spice Cheetos.
    Then she was like, “Ohhh, no, I meant pumpkin spice Cheerios! Not pumpkin spice Cheetos!”

    Quite frankly, I don’t know how well pumpkin spice Cheetos would taste … But since king-sized Reece peanut butter cups have chips in them now, the company might as well shoot for the stars. 🤣


    1. Wellll, you’ve missed out on something very delicious. XD (These are pretty simple, though. . . ) That’s absolutely hilarious. Thank you so much for reading and sharing ❤


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